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This feels like a silly question but I ended up with a bunch of chicken juices(?) from cooking cut up chicken thighs in a pot for a curry - I drained and put it aside since I figured it would make the curry too watery / greasy. Anything easy I can put this towards?
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Oct 7, 2017 00:58
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Can anyone recommend a recipe book for cocktails / drinks that you set on fire?
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Oct 7, 2017 03:18
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Squashy Nipples posted:Interesting that it's a blanched egg. When I've had it in fancy restaurants where they make it at the table, I always thought that the eggs were raw. And gently caress authenticity, I love me some muddled stinky fish. Hahaha yeah same I was about to say I guess I was wrong cuz looking it up on wikipedia it does say anchovies were a later alteration
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Oct 7, 2017 07:24
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cougar cub posted:Can anyone recommend a recipe book for cocktails / drinks that you set on fire? Well then you wouldn't have a recipe book
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Oct 7, 2017 13:41
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punched my v-card at camp posted:Anyone have recommendations for a try-hard roast turkey recipe? I've been conscripted into thanksgiving duty and I want to make something nice. I use the Serious Eats spatchock turkey recipe every year. Because the turkey is split open, it won't have the visual appeal of a whole roast turkey. But it comes out delicious. The recipe's instructions for prepping the bird are also really great.
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Oct 7, 2017 16:13
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I came across a You Tube video for Pasta with Olive Oil and Garlic. It looks incredibly (deceptively) simple. With only four ingredients, it seems to rely on really good technique and would be a good way for me to practice. It also looks like a template for a zillion different pasta sauces: Cook spaghetti. Don't throw out the water. Heat olive oil in a skillet. Add thinly sliced garlic. Just as the garlic starts to brown, turn off the heat and add some pepper flakes. Add pasta and a little bit of pasta water to thicken it. Add parsley and lemon juice. It seems like it would be really to burn the garlic. Any tips for avoiding that? What other ingredients could I mix and match with the garlic? Sun-dried tomatoes? Spinach? Other veggies? Maybe herbs like sage or oregano?
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Oct 7, 2017 16:19
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What are some decent brands of craft chocolate (in the US)? I've really never had anything better than Godiva. I'm curious to try the expensive craft chocolate I read about, but I don't have many gourmet stores near me. Is there a place online where I can order it? And some brands that make really tasty chocolate and not just overpriced Hersheys?
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Oct 7, 2017 16:21
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Bagheera posted:It seems like it would be really to burn the garlic. Any tips for avoiding that? Bagheera posted:What other ingredients could I mix and match with the garlic? Sun-dried tomatoes? Spinach? Other veggies? Maybe herbs like sage or oregano?
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Oct 7, 2017 16:29
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Bagheera posted:What are some decent brands of craft chocolate (in the US)? I've really never had anything better than Godiva. I'm curious to try the expensive craft chocolate I read about, but I don't have many gourmet stores near me. Is there a place online where I can order it? And some brands that make really tasty chocolate and not just overpriced Hersheys? Dandelion chocolates. They sell directly online and have pretty decent availability at bougie shops/cafes. I'm sure there's a lot more options, but they're the first I was exposed to that offered transparent sourcing, bars made with 2 ingredients only (cocoa beans and sugar) and were available near me.
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Oct 7, 2017 18:14
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Oxyclean posted:This feels like a silly question but I ended up with a bunch of chicken juices(?) from cooking cut up chicken thighs in a pot for a curry - I drained and put it aside since I figured it would make the curry too watery / greasy. Anything easy I can put this towards? You can add it to a sauce to add some chicken flavor, boiling it down to make it less watery. Also, if you don't figure out a use for it, and you have cats or dogs, they'll go nuts for it.
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Oct 7, 2017 18:29
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cougar cub posted:Can anyone recommend a recipe book for cocktails / drinks that you set on fire? I mean, just make a normal cocktail, float some overproof liquor on top and ignite. Every recipe in this theoretical book would follow that formula.
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Oct 7, 2017 18:56
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Bagheera posted:I came across a You Tube video for Pasta with Olive Oil and Garlic. It looks incredibly (deceptively) simple. With only four ingredients, it seems to rely on really good technique and would be a good way for me to practice. It also looks like a template for a zillion different pasta sauces: Just last night I cooked garlic in oil and as it was turning light golden, I added thyme, red pepper flakes, and anchovy. Served that on some store bought ravioli. It was delicious. Just wing it.
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Oct 7, 2017 20:00
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Bagheera posted:
My favorite is red pepper flakes and oregano. But I also like Ranch-inspired (mustard powder, onion powder, dill, parsley, black pepper) and a classic Italian blend (basil, oregano, thyme, rosemary, marjoram if you keep it around). I also serve simple olive oil pasta like this with chicken a lot - chicken piccata, chicken marinated with yogurt+lemon+garlic, etc. I also like it with spinach and artichoke hearts, either with chicken or without.
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Oct 7, 2017 22:01
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The best part about these oil sauces is how good your house smells afterwards. It lasts hours.
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Oct 7, 2017 22:08
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Bagheera posted:It seems like it would be really to burn the garlic. Just use lower heat - if your oil is hot enough that it ends up burning the garlic even after turning off the heat, then it's too hot. You want a slow brown, which brings out the nicer flavour profile rather than acrid notes.
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Oct 7, 2017 23:44
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Bagheera posted:I came across a You Tube video for Pasta with Olive Oil and Garlic. It looks incredibly (deceptively) simple. With only four ingredients, it seems to rely on really good technique and would be a good way for me to practice. It also looks like a template for a zillion different pasta sauces: I like to start the garlic and oil in a cold (preferably nonstick) pan over med-low/low-ish heat, and go nice and slow. You aren't really looking for a traditional saute or sizzle here, you just want the garlic to slowly turn golden. Stir it every so often to distribute the heat, but you don't have to watch it like a hawk. I've never used sliced garlic, but minced or pressed garlic will foam quite a bit and get "sticky" as it cooks. It shouldn't take extravagantly long; my range is anemic and it only takes 5-10 minutes or so.
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Oct 8, 2017 03:51
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EVG posted:I've been very happy with the Aroma, it's inexpensive and makes good rice. I've used the $400 zojirushi with the induction. Rice took for loving ever. With my aroma, it's damned quick. It's about $30. It cooks both white and brown. Basmati comes out great. Ponni comes out great. Sushi rice comes out lovely. Just get the aroma. It's worth every penny.
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Oct 8, 2017 07:07
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Bagheera posted:What are some decent brands of craft chocolate (in the US)? I've really never had anything better than Godiva. I'm curious to try the expensive craft chocolate I read about, but I don't have many gourmet stores near me. Is there a place online where I can order it? And some brands that make really tasty chocolate and not just overpriced Hersheys? If you want to drop some coin on it The Slow Melt podcast has been doing a makers seriesy talking to 9 different craft chocolate makers. This place is selling a collection of the bars they taste during the series. https://www.chocolopolis.com/product/2662/
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Oct 8, 2017 12:35
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What are some good meatball sauces that aren't pasta sauce? I make meatballs fairly often cause they're easy to make and do and I've gotten used to them, but I get sick of pasta sauce pretty quickly. What can I serve them with to make them non-Italian?
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Oct 8, 2017 17:54
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Swedish meatball sauce. It's basically a brown gravy with cream.
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Oct 8, 2017 18:29
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Cook meatballs in water, reserve water. Make a curry sauce. 1 chopped onion Garlic 1 tbsp curry. Flour Butter Sweat onions, garlic. Add curry. Add butter, flour to make a roux. Add water you crooked meatballs in, whisk, dump in meatballs. Serve w rice
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Oct 8, 2017 18:31
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There's the white-trashy grape jelly/chili sauce meatballs. http://www.geniuskitchen.com/recipe/grape-jelly-meatballs-72826 A staple of potlucks everywhere.
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Oct 8, 2017 19:53
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Thumposaurus posted:There's the white-trashy grape jelly/chili sauce meatballs. White trashy they may be, but they are delicious.
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Oct 8, 2017 19:59
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Would it make sense to put bell peppers in Chinese fried rice? I'm not sure the flavors would work together and I don't want to take chances since I'm cooking for other people. Edit: Also celery, but I was considering sauteeing it separately to get it a little milder Jewel Repetition fucked around with this message at 20:48 on Oct 8, 2017 |
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Oct 8, 2017 20:38
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SymmetryrtemmyS posted:White trashy they may be, but they are delicious. Oh they most definitely are. Best served in a giant crock pot with a container of toothpicks to fish them out with.
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Oct 8, 2017 21:03
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Jeb! Repetition posted:Would it make sense to put bell peppers in Chinese fried rice? I'm not sure the flavors would work together and I don't want to take chances since I'm cooking for other people. Peppers in fried rice is a pretty standard addition, I wouldn't put celery in though.
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Oct 8, 2017 21:22
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Fried rice is good with leftover rice, so I'd say throw in whatever you like! Especially if you need to use it up.
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Oct 8, 2017 21:44
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I think celery would work fine in fried rice. As a kid, I convinced my Mom to make "Charlie Brown's Fried Rice" from the Peanuts Cookbook. I remember there being celery in that recipe, and I remember it being delicious.
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Oct 8, 2017 22:23
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Thanks. What about putting in bok choy?
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Oct 9, 2017 00:08
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Jeb! Repetition posted:Thanks. What about putting in bok choy? yes
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Oct 9, 2017 01:32
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Food and US/Canada international border question. I'm going to Halifax, and will have a 4 hour layover in Montreal on the way back. I'd like to go to Schwartz' and get some smoked meat to bring back into the US. Looking at https://help.cbp.gov/app/answers/detail/a_id/3619/~/travelers-bringing-food-into-the-u.s.-for-personal-use it looks like cooked Canadian meat products are OK to bring in as long as they're packaged appropriately and you can show you got them in Canada (label/receipt). I'm wondering if they're going to balk at probably paper wrapped meat from Schwartz's. Does anyone have any first hand experience? Is it all going to depend on the CBP person's mood?
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Oct 9, 2017 01:41
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I like turtles posted:
That's something that I would absolutely contact the border police about directly, print the e-mail, and have it on hand at inspection. Loss of delicious smoked meats is no small matter.
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Oct 9, 2017 16:57
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Bring extra meat for bribes
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Oct 9, 2017 17:31
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punched my v-card at camp posted:Anyone have recommendations for a try-hard roast turkey recipe? I've been conscripted into thanksgiving duty and I want to make something nice. Just spatchcock the fucker and remember to foil the breast before it overcooks?
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Oct 10, 2017 03:32
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Can legumes other than common/runner/yardlong bean be cooked like green beans? Like what about green lentils or green chickpeas?
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Oct 10, 2017 05:06
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Chickpeas, much like edamame or favas, have an inedible husk. You've got peas to work with tho
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Oct 10, 2017 05:23
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Anyone got a great chicken liver pate recipe they want to share? Mine is a bit flat.
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Oct 10, 2017 11:42
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Following up on my initial inquiry on grills. I decided on the Weber Genesis II LX E-340 natural gas grill. It was between that and the four burner E-410. The E-340 won out because it has stainless steel grates rather than coated cast grates. It does have a side burner which I don't anticipate using but maybe I will surprise myself. Looks like it sells for about $1300 for the stainless hood model. I will probably pick it up later this week. Regarding the other comments about sanitizing my existing grill from gluten; there are different levels of sensitivity for Celiac's. Some are not as sensitive to things like cross contamination and only need to avoid direct ingestion. Others need to go full nuclear on every single kitchen item. We have had to rid ourselves from things like cutting boards, colander strainers, plastic tupperware and even a non-stick pan. The hope is that my wife will be able to heal enough to reduce inflammation in her gut enough so that she isn't as hyper sensitive to gluten. Celiac is a bastard of a disease and I don't wish it on anyone.
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Oct 10, 2017 17:23
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can anyone recommend a vegetarian food blog that is still updated that isn't 'healthy'. I don't eat meat, but I also don't eat healthy and a lot of vegetarian blogs are like, 'and put a squash in it' and I'd rather just eat creamy decadent noodles and soups and poo poo.
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Oct 10, 2017 17:38
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Somewhat Heroic posted:We have had to rid ourselves from things like cutting boards, colander strainers, plastic tupperware and even a non-stick pan. The hope is that my wife will be able to heal enough to reduce inflammation in her gut enough so that she isn't as hyper sensitive to gluten. Celiac is a bastard of a disease and I don't wish it on anyone. My wife is celiac as well and we basically have two sets of anything that touches gluten. Just like I use a cutting board specifically for raw meat I have a colander and pasta pot just for gluten pasta and a set for non-gluten. The easiest thing for you to do is to accept that you're pretty much celiac now too. I always paraphrase that scene in Pulp Fiction. quote:Jules: Well, if you like burgers, give them a try sometime. Me, I can't usually get them 'cause my girlfriend's a vegetarian, which pretty much makes me a vegetarian. I do love the taste of a good burger. Mmm. edit: that said my wife has been gluten free for over a decade now and she's definitely gotten less sensitive to things like "a utensil I used touched a countertop that had beer spilled on it three weeks ago and was only cleaned 30 times in the interim".
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Oct 10, 2017 17:51
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